Shredded Sweet Potato Tacos
The breakfast taco is a beautiful thing, but to be successful I think it needs to be relatively fast to make.
While some tacos require braising meats and possibly making sauces and such, I simply don’t have the brain power for that before 10am.
I want something filling, delicious, and, most importantly, in my stomach within 30 minutes.
These Breakfast Sweet Potato Tacos are all of those things and that’s why they deserve a spot on your breakfast table as soon as possible. The shredded sweet potato is one of my favorite veggie taco fillings. It’s not heavy, but still has lots of flavor and the slight sweetness works out just fine with the egg and salsa.
Get out the box grater and make these happen.
1) Peel and grate sweet potato. Might as well grate the cheese as well while you have the grater out.
2) In a large skillet over medium heat, add a drizzle of olive oil and the grated sweet potato. Stir in the diced red chili and cumin and season with salt and pepper. Cook until sweet potatoes are tender, but not soggy, maybe 4-5 minutes.
3) Meanwhile, whisk eggs together in a small bowl. Add a drizzle of oil to a small skillet over medium heat and add eggs. Cook eggs until they are fluffy, but still just slightly under-cooked. They will continue to cook after you remove them from the heat. Season eggs with salt and pepper.
4) Lay out tortillas on a baking sheet and sprinkle with cheese. Bake tortillas for a few minutes at 350 degrees F. to warm tortillas and melt cheese.
5) Stir together sour cream and lime juice.
Top tortillas with shredded sweet potato mixture, some egg, more cheese, tomatillo salsa, a drizzle of sour cream, and top with fresh cilantro. Serve while warm!
Breakfast Sweet Potato Tacos
There’s not much chopping that you need to do for this recipe, but there is some grating. Get out your box grater and scrape up a sweet potato and some cheese.
Grating the potato makes it perfect for a taco filling. It also means that it will cook very quickly.
Add the grated potato filling to a large skillet with a drizzle of oil, some diced red chili, and some cumin seeds. I like to use whole cumin seeds. Just toss them in!
A pinch of salt and pepper isn’t a bad idea either.
This will cook quickly… definitely under five minutes over medium-ish heat. Whatever you do, don’t overcook it or it will turn to mush!
Meanwhile, you’ll want to cook some eggs to make this really a breakfast taco. I just scrambled up a few eggs and cooked them in a small skillet over medium heat until they were fluffy and just cooked.
It’s kind of hard to see, but I actually try to pull the eggs when they are slightly undercooked because they will keep cooking once they are off the heat.
Making the Breakfast Sweet Potato Tacos
While this stuff is cooking you (or a helper) can prep the other parts of the taco. I just used some jarred tomatillo salsa and stirred some lime juice into sour cream as a quick drizzle-topping.
Then lay out your tortillas and sprinkle on some cheese. Bake these for a few minutes at 350 degrees F. to warm the tortillas and melt the cheese.
Then it’s just a matter of building.
Pile on some sweet potato mix, some eggs, salsa, more cheese, a drizzle of the sour cream mixture, fresh cilantro, and a pinch of salt and pepper.
It would be easy to make a double batch of this and turn it into a taco brunch party situation.
The final tacos look really fancy actually, but I promise they are easy to make. Even in my pre-coffee state, I can bust out a batch of these without too much issue.
Breakfast tacos? Yes, please.